This makes a stunning addition to any buffet table. The pie's sweet rich flavour comes from the winter root vegetables, while the impressive appearance is all about the golden herb-laced pastry.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2007
Ingredients
Pastry:
Method
Place chicken in large Dutch oven; add onion, celery, peppercorns, bay leaves, parsley and thyme. Pour in wine and about 6 cups (1.5 L) water to almost cover chicken. Bring to boil; skim off foam. Reduce heat, cover and simmer until juices run clear when chicken is pierced in thickest part, about 45 minutes.Transfer chicken to plate; let cool enough to handle. Strain and reserve cooking liquid; set aside. Shred chicken, discarding skin and bones; set aside.
Meanwhile, in shallow Dutch oven, heat oil over medium heat; cook shallots, stirring occasionally, for 6 minutes or until edges are browned. Stir in potatoes, carrots, rutabaga, salt and pepper; cook for 6 minutes or until edges are golden.
Pour in 3 cups (750 mL) of the reserved cooking liquid; bring to boil. Reduce heat, cover and simmer for about 10 minutes or until vegetables are tender-crisp. ¡Whisk flour with 1/4 cup (50 mL) water; whisk into sauce and boil for 5 minutes or until thickened. Stir in peas, parsley and reserved chicken. Scrape into 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.)
Pastry: On floured surface, roll out pastry to fit top of baking dish and leave 1-inch (2.5 cm) overhang. Refrigerate for 30 minutes or until firm.
Pull pastry taut over baking dish, leaving airspace between chicken mixture and pastry. Brush with egg yolk; cut 3 slits on top with tip of sharp knife. Bake in 425°F (220°C) oven for about 35 minutes or until puffed and golden.
Nutritional facts Per serving: about
- Sodium 640 mg
- Protein 18 g
- Calories 406.0
- Total fat 24 g
- Cholesterol 104 mg
- Saturated fat 11 g
- Total carbohydrate 31 g
%RDI
- Iron 19.0
- Folate 33.0
- Calcium 5.0
- Vitamin A 56.0
- Vitamin C 30.0
